1. Preheat oven to 450 degrees F. 2. Coat a 10-inch cast-iron skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in bottom of skillet. 3. Combine 1 teaspoon olive oil, lemon rind, lemon juice, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 garlic cloves in a large bowl. Add chicken, and toss to coat. Arrange chicken in a single layer on top of lemon slices. 4. Combine 1 teaspoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, chopped rosemary, cherry tomatoes, olives, potatoes, and 2 garlic cloves in a bowl, and toss to coat. Arrange the potato mixture over chicken. Top with a rosemary sprig, if desired. Bake at 450 degrees F for 1 hour or until chicken is done. Yield: 4 servings (serving size: 2 chicken thighs and about 1 cup potato mixture). CALORIES 349 (29% from fat); FAT 11.4g (sat 2.4g, mono 5.4g, poly 2.3g); PROTEIN 36.9g; CARB 25.9g; FIBER 3g; CHOL 141mg; IRON 4mg; SODIUM 539mg; CALCIUM 69mg. WW- 7 points. Recipe by: Cooking Light Magazine, September 1997 Posted to JEWISH-FOOD digest by Linda Shapiro
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|Serving Size: 1 Serving (937g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 78 (13%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 136.9mg||42 %|
|Sodium 287mg||10 %|
|Potassium 2948.5mg||78 %|
|Total Carbohydrate 72.1g||21 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 60.8g|
|Protein 64.4g||92 %|
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Calories per serving: 611
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